An other way to maintain the colour in meat colour in meat and fish is packling it in MAP with a gas mixture containing up to 30% O2. With this method fish fillets having a red coloured musculus lateralis will keep them nice and red. Even white cod fillets will show up clearly visible blood vessels when packed this way.
I have also experiented with fish fillets in a pressure chamber, which was intented for use with meat products. The product is exposed overnight to O2 gas under pressure were left overnight. This method is very elaborate and expensive. The result is the same as with a O2 containing MAP packing.
With oxygen the red fish parts will really become red and not pink like with CO.
The use of O2 gas for packing of fish and meat is approved in the EU.
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